Pear-Cinnamon Streusel Bars
- 302 g Tree Top Bartlett Pear Puree
- 256 g all-purpose flour
- 106 g rolled oats
- 165 g brown sugar, packed
- 6 g ground cinnamon
- 226 g butter
- 100 g eggs
- 201 g granulated sugar
- 24 g all-purpose flour
- 1.15 g baking powder
- 1.50 g salt
- 114 g cinnamon-flavor chips
- Powdered Sugar Icing (optional)
Preheat oven to 350 F. Lightly grease a 13x9x2-inch baking pan; set aside.
In a large bowl, stir together the 256 g flour, the oats, brown sugar and cinnamon. Using a pastry blender, cut in butter until mixture resembles coarse crumbs. Remove 1½ cups of the oat mixture for topping; set aside. Press the remaining oat mixture evenly into the bottom of the prepared baking pan. Bake for 15 minutes.
Meanwhile, for the filling, combine eggs and granulated sugar in a medium bowl. Stir in the 24 g flour, baking powder, salt and pear puree. Stir in the cinnamon pieces. Spread filling evenly over hot crust. Sprinkle with the reserved oat mixture.
Bake for 30 to 35 minutes more or until top is golden. Cool in pan on a wire rake. Cut into bars. Drizzle with Powdered Sugar Icing.
Powdered Sugar Icing:
In a small bowl, stir together 120 g powdered sugar and 15.3 g milk. If necessary, stir in additional milk, 5.1 g at a time, until icing is drizzling consistency.
Yield: 32 bars